The eye of round for roast is full of flavor, but like most muscle cuts, it can be tough and should be braised or stewed. Eye of Round cooking time can vary, but Low and slow are the best methods for cooking these types of roasts. This method is the best for a fall-apart eye of round roast.
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All of our beef is unaged and domestically raised by local American farmers and Angus-bred. Our beef farmer pasture raises their beef and grain finished from harvest grown on their farm. Unlike internationally imported beef, typically from New Zealand and Australia, our beef is locally sourced and never aged. All of our beef is USDA Inspected and Halal Meat
